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Lime-Flavored Rice with Roasted Yellow Split Peas

Rice is a staple in my kitchen, usually served a few times a week to go along with dinner. I enjoy it plain, sometimes with a little butter and a bit of salt, especially if I'm in a rush or preparing a more elaborate entrée to go along with it, but I never tire of finding new ways to dress up the blank canvas that is rice.

It just so happens that my new copy of 660 Curries has plenty of tasty alternatives to plain rice to serve alongside you favorite curry dishes. I decided to try this easy recipe for lime-flavored rice with roasted yellow split peas as the flavors seemed particularly complementary to the chickpeas with a coconut sauce I planned to make. My dinner guests were not disappointed.

Rinse the rice in a fine-mesh strainer. Transfer to a bowl, fill with water, swish around and drain. Repeat until the water is clear and no longer cloudy. Drain, cover with water, and soak for at least 20 minutes. Drain and air dry in a strainer for 15 minutes.

Meanwhile, soak the split peas in boiling water for 15 minutes. Drain and set aside.

Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to sputter and pop. Add the split peas and dried chilies and stir until the split peas turn a reddish brown color.

Now add the drained rice, stir, and cover with 1 2/3 cups of water. Add the salt. Bring to a boil, immediately reduce the heat to low, cover, and cook for 20 minutes or until the water is absorbed. Remove from heat and let stand for 5 to 10 minutes.

Combine the lime juice, turmeric, curry leaves and fresh chilies in a small bowl. Fluff the rice with a fork, pour in the lime juice mixture, and stir with a fork until well combined.

We use our local variety of raw rice. Any shorter grained raw rice (not boiled or par-boiled) should do.Basmati rice is grown and traditionally used in the northern part of India. So all our traditional rice preparartions like lime rice, coconut rice, yogurt (or curd) rice, all use the local varieties. And personally, I feel (just my opinion) that Basmati rice detracts from the flavours in these preparations.

That said, Basmati is a must for the fragrant Indian pulao (pilafs) and biryanis.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.